Name: Golgappa Supremacy
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: For 5
Cuisine: Pakistani
Ingredients: For Golgappa (Puri):; 1 cup suji (semolina); 1/8 cup all-purpose flour (maida); 1/8 tsp baking soda (2 pinches); 1/2 tsp salt Water (as required to knead medium-soft dough); For Meethi Chutney:; 3 tbsp gur (jaggery); 1/2 cup imli (tamarind pulp); 1/4 cup aloo bukhara (plums); 2 cups water; 1/2 tsp roasted cumin powder (zeera); 1/4 tsp chaat masala; 1/2 tsp coriander powder; 1/4 tsp ginger powder; For Khatta Pani:; 2 cups water; 2 tbsp lemon juice; 1/4 tsp citric acid (tatri); 1 tsp chaat masala; 1 tsp red chili powder; 1/2 tsp coriander powder; 1 tsp roasted cumin powder (zeera); 1/2 tsp ginger powder; 1/2 tsp black salt; 1/2 tsp regular salt; 1 tsp brown sugar; 1/4 cup meethi chutney

Step by step method

Step 1

Prepare the Golgappa Puris Mix suji, flour, baking soda, and salt. Add water gradually to form a soft dough. Cover and rest for 30 minutes. Roll out thin discs and deep-fry in medium-hot oil until puffed and golden brown. Set aside to cool.

Step 2

Make the Meethi Chutney In a pan, combine gur, imli, aloo bukhara, and water. Cook until it thickens slightly. Add cumin, chaat masala, coriander powder, and ginger powder. Mix well and let it cool.

Step 3

Prepare the Khatta Pani In a large jug, mix water, lemon juice, and citric acid. Add chaat masala, chili powder, coriander powder, cumin powder, ginger powder, black salt, regular salt, and brown sugar. Stir in the meethi chutney. Adjust taste as desired and chill in the fridge.

Step 4

Assemble the Golgappas Lightly crack open the top of each puri. Fill with boiled chickpeas, potatoes, or onions (optional). Add meethi chutney and dip in khatta pani. Serve immediately for the perfect crispy, tangy bite!